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Thursday, March 2, 2017

Chunky Apple Sauce Muffins

  • Cream together:
    • 1 stick (1/2 cup) softened unsalted butter
    • 1/2 cup white sugar
    • 1/4 cup brown sugar
  • Add & cream thoroughly:
    • 1 cup unsweetened applesauce
    • 1 egg
  • Set aside.
  • Blend together:
    • 1 cup (120 grams.) whole wheat flour
    • 1 cup (80 grams) organic whole grain quick oats
    • 1/2 tsp baking soda
    • 2 tsp baking powder
    • 2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/4 tsp ground cloves
    • 1/4 tsp ground allspice
    • (adjust spices to taste)

  • Set aside.
  • Prepare chunks:
    • 1/2 cup (60 grams) slivered or chopped almonds
    • 1/4 cup (30 grams) currants
    • 1/4 cup (40 grams) sultanas (golden raisins)
  • This would be a good time to go ahead and preheat oven to 350F.
  • Turn wet mixture into dry mixture and blend together well, making sure everything is moistened.
  • Dump in all the nuts and fruits, stirring together till chunks are evenly distributed throughout batter.
  • Prepare a 12 cavity muffin tin. You can grease/butter if you want, spray with non-stick cooking spray…or simply line with recycled baking papers. This time, I used silicone shamrock shaped muffin bakers from A.C. Moore, and sprayed each cavity lightly with canola based non-stick cooking spray.
  • Pour batter in muffin cavities about 2/3 full…or until all the batter is used up.
  • Make sure oven is preheated to 350F before baking. I always use an oven thermometer too.
  • Bake for 17 minutes, turn half way round and bake another 17 minutes.  Oven temps and times may vary, of course, allow for some flexibility.
  • Remove from oven and check multiple muffins (especially the biggest ones) with a toothpick.  If it comes out clean & dry…they’re done!
  • Place muffins on cooling rack (I always use paper towels under the muffins too) until completely cooled.

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